• 1 pound Black Drum fillets
• 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
• 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
• 1 1/2 teaspoons Creole Seasoning
• Salt and White Pepper, to taste
• 1 teaspoon Vegetable oil
• 3 ounces butter
• 1 Shallot, peeled and brunoise
• 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
• 2 ounces Jack Daniels
• 2 ounces Cream
• 1 teaspoon fresh Thyme, picked from stem
• Salt and White Pepper to taste
• 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
• Salt and freshly ground black pepper to taste
• 1 ounce Basil leaves, chiffonade
• 1 Lemon
• 1 ounce Basil Oil
• 1/4 ounce Chili Oil
• 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

Click image to enlarge.

• 4 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped green onions
• 1/4 cup chopped garlic
• Cajun seasoning to taste
• 1 pound (41–50 count) wild-caught Louisiana shrimp, peeled and deveined
• cooked angel hair pasta

Note: The photo on the right shows the Pan Sautéed Shrimp but with fish instead of pasta. The shrimp in the photo should look similar to these as they were prepared with this recipe.

Pan Sautéed Shrimp

Click image to enlarge

• 2 pounds peeled shrimp
• 2 medium red onions, sliced into thin rings
• 1/2 cup cubed green bell pepper
• 1/2 cup cubed red bell pepper
• 1½ cups vegetable oil
• 1½ cups white vinegar
• 1/2 cup sugar
• 1½ teaspoons salt
• 1½ teaspoons celery seed
• 4 whole cloves garlic
• 2 tablespoons capers with juice

Pickled Shrimp and Peppers

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• 1 pound peeled boiled shrimp
• 6 Creole tomatoes, chilled
• ½ cup diced cucumbers
• ½ cup diced celery
• ¼ cup diced onion
• ¼ cup diced bell pepper
• ½ teaspoon diced garlic
• ½ cup cottage cheese
• ¼ cup Parmesan cheese
• 2 boiled eggs, diced
• Salt and black pepper to taste
• Granulated garlic to taste
• 2 tablespoons Italian dressing
• ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Click image for better view

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons black peppercorns, toasted and crushed, in all
• 2 tablespoons coriander seeds, toasted and crushed, in all
• Zest from one lime
• Juice from one lime
• Salt
• Curry leaves (optional; available at Indian grocery stores)
• 2 tablespoons chopped ginger
• 1 teaspoon minced garlic
• 1/2 cup canola or peanut oil, for sautéing
• Lime wedges, cilantro for garnish

• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• salt and freshly ground black pepper to taste
• 16 ounces pasta of choice, cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base (recipe follows)
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper
• hot French bread

Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1½ tablespoons cracked black pepper
• 1½ tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

Click for Video of Cooking Demonstration

Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration

• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Carribbean dark rum
• 2 ounces Carribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"